Bagel - bap - peri mayonnaise

Bagel - bap - peri mayonnaise

Bagel - bap - peri mayonnaise

pitta bap roaste coleslaw rolls bacon cajun chicken bagel egg wraps pitta roasted coleslaw rolls aps ayonnais bag peri sandwich pitta tuna guac roasted roasted pickle pickle pepper pepper eslaw coleslaw coleslaw rolls bacon jackfruit bap caju chi hoagie egg pickle bagel APRIL 2019 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS stacks of ideas for sensational sandwiches Super SanDwiches

Bagel - bap - peri mayonnaise
Bagel - bap - peri mayonnaise

To view our Sandwiches and Food-to-go Menu Trend Report visit https:// stiritupmagazine. FTG-report/ 3 APRIL 2019 Our editorial partners...

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS JAN/FEB 2019 Plant Part time Lovers Brilliant bakes RISING TO THE OCCASION WITH SPECIALITY BREAD As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including EMAS, ISO14001 and FSC® certification. Contact us... EDITOR Janine Nelson WRITERS Joanna Marshall SUBSCRIPTIONS Telephone: 0845 209 3777 DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by Becca Mills Visit our website for lots more advice, inspiration and recipes! THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Pie-eyed Lifting the lid on perfect pies Snooping around the kitchen FULLYEQUIPPED Non-foodessentials forprofessionalchefs MARCH 2019 Ingredients @stiritupmag Food 05 EAT THE SEASON - Jersey Royals 08-09 NEW FROM COUNTRY RANGE Features 07 CUSTOMER PROFILE - You heard it on the grapevine 11 HOSPITALITY - Revolutionary campaign to plug the hospitality skills shortage Favourites 04 READERS’ LIVES COOKS CALENDAR PLATE ARRIVALS 21 DICKSON’S DIARY 23 SIGNATURE DISH - Gemma Atkinson 13 HEALTH & WELFARE - A new era for texture-modified food 14-16 CATEGORY FOCUS - Fill ‘em up 25-28 New Country Range Fillings, Salads and Dips Range 33 FIVE WAYS TO USE - Bacon 39 COUNTRY CLUB - Win ASUS Chromebook Flip C101PA, Cuisinart 2 in 1 grill and sandwich maker and more… 19EDUCATION - Food for Life joins up with Jamie Oliver 41 THE MARKETPLACE 43 RAISE THE BAR - Tempting tequila 34-35 MELTING POT - Super sandwiches 37 ON THE RANGE with Antonio Lopez, Chelmsford Essex 20 MCA - Food to grow in 2019 31 SPECIAL FEATURE - FreeFrom worry 51 FOOD FOR THOUGHT - Inspirational recipe ideas for April menus 40 GREEN GAUGE - Responsible water use in foodservice 48-49 FOOD & INDUSTRY NEWS 45 ADVICE FROM THE EXPERTS - Preparing for the worst This issue we’re all about sandwich solutions.

The food to go sector is booming with UK consumers munching their way through a whopping 4billion sandwiches out of home last year.This exceptional market performance means the humble butty is big business, with those who get their offering right reaping the rewards. With this in mind, we’ve enlisted the help of several sandwich supremos to share their tips and recipe ideas (Melting Pot, page 32), plus we’ve got lots of advice and product information from branded suppliers in our Category Focus (page 14), along with news of some very exciting Country Range product launches on pages 8-9 and 25-28.

So lots of information to help you ‘use your loaf’!

The sobering subject of security training is discussed by this month’s advice-giving experts Safer Edge (page 49), and our Health & Welfare page takes another look at the new IDDSI framework which launches this month with a globally recognised list of definitions for texture-modified foods (page 12). TV and radio star Gemma Atkinson shares her Signature Dish on page 23, and we’re giving away three copies of her latest book on our Country Club page – plus a host of other goodies. We’ve also got inspirational recipe ideas for cooking in-season Jersey Royals, Five Ways with Basmati rice and a fabulous smoked brisket dish.

Keep creating a stir, For starters...

Bagel - bap - peri mayonnaise

READERS' LIVES 1. NAME: Leon Wood 2. JOB TITLE: Catering manager 3. PLACE OF WORK: Treetops Residential Home, Rainhill, Merseyside 4. TYPICAL WORKING HOURS: 40 5. HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 29 years 6. MOST INTERESTING FACT ABOUT YOU: Living and working in Spain for six years with a mixture of foods and international chefs – a truly enjoyable journey 7. FAVOURITE CUISINE: Asian 8. SIGNATURE DISH: Beef Bourgignon and Basmati rice 9. MUST-HAVE KITCHEN GADGET: Good set of quality knives 10. TOP CULINARY TIP: Don’t burn it! 11.

WHO IS YOUR INSPIRATION AND WHY? My catering college teacher who had a wealth of knowledge and experience with calming influences 12 FAVOURITE COUNTRY RANGE INGREDIENT AND WHY? The ready-to-use sauces – such a wide variety to choose from COOKS CALENDAR APRIL MAY Delivering on-trend dishes from around the globe Senegal, known as the ‘Gateway to Africa’, surprises those who travel there with its seashell islands, surfing sheep and diverse cuisine. The nations of France, Portugal and North Africa have influenced the dishes of this West African country. Meals are commonly single -dish affairs, with everyone eating from one bowl or platter, using spoons or bare hands.

Bassi SalteThis is a couscous of millet, incorporating meatballs made from mutton, sweet potatoes, potatoes, white beans, cabbage, carrots, dates, raisins and a tomato sauce.

DomodaA versatile rice-based dish with a tomato and flour vinegar sauce, served with meat, fish or meatballs. FatayaThese salty, deep-fried snacks take various forms: parcels filled with spiced meat, or edible receptacles filled with chips, fried eggs and chilli sauce. MaféA spicy stew made with beef cooked in a tomato and ground-peanut base that’s thick, oily and rich in flavour. DibiLamb is roasted on large, wood-fired grills before being served in bite-sized chunks. Accompanied by grilled onions in a mustard sauce and fried plantain, manioc couscous or chips. Lakhou BissapWith a soup- like appearance, this dish is made from semolina and meat, accompanied by dried fish, sorrel and tamarind.

PastelsAnother handheld snack consisting of deep-fried pastry pockets stuffed with fish and spices, sometimes soaked in a tomato sauce.

ThiéboudienneLiterally translating to ‘fish with rice’, these core ingredients are enlivened by a rich tomato sauce with vegetables such as carrots, sweet potatoes, pumpkin, cassava and aubergine. Yassa pouletA delicious blend of lemon juice, caramelised onions and garlic that’s served over chicken or fish, or even as a baguette filling. Yassa poulet Senegal April Fool’s Day INTERNATIONAL CARROT DAY NATIONAL GARLIC DAY BRITISH BEEF WEEK 29 – 3 Allergy Awareness Week 4 21 21 11 – 12 Hospital Caterers Association National Leadership & Development Forum, Celtic Manor, Newport 1 19 19 St George’s Day 23 23 1 - GOOD FRIDAY Easter Sunday NATIONAL TEA DAY EASTER MONDAY 29 – 5 UK COFFEE WEEK 22 27 19 26 - 11 18 - 6 World Hunger Day 1 – 31 NATIONAL ASPARAGUS MONTH Early May Bank Holiday (Scotland, Ireland, England and Wales) BRITISH SANDWICH WEEK Coeliac UK’s Awareness Week NATIONAL DOUGHNUT WEEK 13 – 19 National Vegetarian Week 27 – 4 English Wine Week SPRING BANK HOLIDAY (SCOTLAND, IRELAND, ENGLAND AND WALES) 28 13 19 - 4 APRIL 2019 COOKS CALENDAR

Bagel - bap - peri mayonnaise

Eat the season crab cauliflower radishes sorrel watercress ALSOINSEASON: ByGeorgeMcIvor, chairmanof TheMasterChefs ofGreatBritain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working with Country Range and providing information and recipes for their Eat the Season feature. For more information on the association and the competitions and training opportunities we provide contact

Officialtastingnotes By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market Properties: Jersey Royal new potatoes arise from the unique growing conditions in Jersey where the earth is rich and fertile. The early season potatoes are smaller and more tender, while the later season are larger and more flavoursome. The season is short lived, with peak season being in May.

Usage: Jersey Royals can be used in stews or casseroles or as a side dish to meat or fish. Leave the skins on to make the most of the flavour and reap the health benefits. Make sure to give them a good wash before steaming or boiling for 15-20 minutes. Add butter and fresh herbs such as parsley, mint or chives. Notes: Often considered the ‘champagne of the potato world’, Jersey Royals are the only fresh vegetable to have Protected Destination of Origin status. Recipes supplied by: 1. Steve Smith at Bohemia, Jersey 2. France Atkins, FMCGB, of The Yorke Arms for www. and re-printed with permission from Visit recipes for full recipes.

spinach 3.Smashthem For a lovely side dish or healthy snacked try smashed Jersey Royals with oil -free aioli 1.Elevatethem Go decadent with roast Jersey Royal, with creamed potato, caviar and sorrell 4.Fondantfancy Jersey Royals fondants are an elegant addition to this Perthshire pheasant dish served with celeriac, kale, port jus and bread sauce 5.Head fortheMed Grilled sardines work beautifully with garlic roasted Jersey Royals and salsa verde 2.Chocpotato For a delicious but unusual pairing, try this Jersey Royal potato and chocolate pastry 3. Maggie Lister, roving chef for Vegetarian for Life 4.

Shaune Hall of Falcon Foodservice 5. Shaun Hill, FMCGB, of The Walnut Tree for www.greatbritishchefs. com and re-printed with permission from www. JERSEYROYAL POTATOES 1 2 5 4 EAT THE SEASON 5 APRIL 2019

Bagel - bap - peri mayonnaise

F I R E C R A C K ERSAUCE A f i e r y t o m a t o a ndchipotle chilli s a u c e w i t h a s mokey flavour w i t h d i l l a n d a h int of jalepeño A t a n g y , s w e e t gherkin relish 5 7 G H E R K I N RELISH with flavours of s o y s a u c e & c h i l l i A mildly spicy b a r b e q u e s a u c e STICKY KO R E A N B B Q SMOKEYBA C O N N A I S E Mildly spice d c r e a m y b a c o n flavouredma y o n n a i s e s a u c e AMERICA N A D I S H E S L A T I N & M E X I CAN DISHES A M E R I C A N & B RITISH DISHES BRITISH-ASIAN F U S I O N D I S H E S U lt im a t e B a c o n B u r g e r C h a rg r i lle d C h i c ke n S al a d S m o k e y B a c o n F r i e s B a c o n C o l e s l a w Eggs Benedict Loaded PotatoSkins C h i c k e n S h a w a r m a Bacon Avocado Salad Appetiser Dip Chicken Bacon Carbonara Korean BBQ Ribs BBQ Wings Spicy Shrimp Korean-style Loaded Nachos S p i c y P u l l e d P o r k K o r e a n - s t y l e L o a d e d F r i e s BBQ Baked Tofu S t i c k y R i c e a n d B B Q V e g e t a b l e s K o r e a n - s t y l e P o r k R ib s B B Q N o o d l e S t ir Fr y F is h F in g e r S a n d w i c h S w e e t P ic k le B e e f B u r g e r T o p p e d H o t D o g Steak Accompaniment Chicken Burger P a s t r a m i B a g e l Side of Plate Dip Vegetarian Burger Replace Gherkin Slices on Burger Chicken Mole Mexican Tortilla Bowls Spicy Tomato Salsa Mexican Chicken burger B e a n E n c h i l a d a s H e a v e s R a n c h e r o s SmokyPork & Black BeanTacos C h i l l i C o n C a r n e Q u o r n T a c o s C h ic ke n Q u e sa d ill a s Quality Assured: Carefully crafted using our expertise in sauces, you can be assured our 875ml World Flavour range has the quality of Heinz in every bottle.

Easy and Quick: simple on trend sauces with real ingredients delivering consistent results whilst saving you time and money. Versatile: 1 sauce, lots of applications from burger toppings to sandwich fillings, salad dressings, stir fries and much more. Pairing Guide @KraftHeinzFSUK Heinz World Flavours SUITABLE FOR VEGETARIANS

Bagel - bap - peri mayonnaise

>> When your hotel is off the beaten track, you have to rely on your good reputation and word of mouth to attract a constant stream of customers. YOU HEARD IT ON the grapevine “I’ve stayed at a lot of hotels and rarely come across breakfasts as good as ours. We give that little bit extra. There’s nothing worse than a breakfast with cold, hard bacon. We use local sausages and bacon, homemade black pudding, fried bread, Country Range Hash Browns and Country Range Baked Beans.” Country Range Baked Beans In Tomato Sauce Pack Size: 2.62kg Those ‘in the know’ in Skegness head in the direction of The Vine Hotel, nestled in a quiet cul de sac away from the town’s busy thoroughfares.

“It’s in the middle of nowhere,“ says Anthony Greenland, head chef at the busy, three-star hotel for the last six years. “In fact the first time I went, I couldn’t find it!” He continues: “We’re not your typical Skegness B&B. We’re off the beaten track and an upmarket, family-run hotel which is very popular with business people.” Prior to his arrival at The Vine, Anthony worked in a restaurant in Southport for 10 years, where he was headhunted by the hotel’s owner. His working hours are 10am to 3pm and 4.30pm to 10/11pm five days a week, and he prides himself on the standard of food on offer in the hotel’s restaurant, which he describes as “global cuisine”.

“I would be very surprised if someone came to the restaurant and couldn’t find some thing on the menu they liked,” he continues. “Everything is cooked from scratch. We make four different pasta dishes daily and all of the pasta is homemade. “Our buffet breakfasts are freshly cooked and I use Country Range products in a lot of my dishes. As an own brand it’s really good quality – and it’s a hell of a lot cheaper. We don’t cut corners in any way.

I use Country Range products in a lot of my dishes. As an own brand it’s really good quality – and it’s a hell of a lot cheaper. We don’t cut corners in any way. Fish and chips caught at Grimsby Dock and served with Country Range Marrowfat Peas, homemade tartare sauce and watercress salad 10oz Ribeye steak served with roasted field mushroom and slow-roasted herb omato and hand cut chips Triple Piggy Bun (pulled pork, home-cured bacon, honey- roasted ham hock, hand cut chips, coleslaw, salad and apple sauce) BESTSELLING DISHES The hotel’s continental breakfast offering features Country Range Fruit Juices, fresh fruit salad, pastries and Country Range Prunes.

Visitors to the hotel can also take advantage of its outside dining pods, which feature Bluetooth speakers, indoor heaters and waitress service. They can be booked for free and are perfect for parties of up to 10 people. Freshly made pizzas are rustled up in The Vine’s wood burning pizza oven and topped with Country Range Grated Mozzarella and other delicious toppings.

“We’re at 80% capacity every night so we must be doing something right,” says Anthony. “It’s what I’ve done all my life so, to me, it’s normal and to do it for this long you have to love your job. I’m lucky because I’ve got good owners who let me get on with it, so the job is easy. If you’re battling with them you’re not going to enjoy it. You’ve got to find a happy balance. I’ve also got a good team of chefs around me and I look after them like brothers.” fast facts CUSTOMER PROFILE 7 APRIL 2019

Bagel - bap - peri mayonnaise

NEW FROM COUNTRY RANGE 8 APRIL 2019 >> This month, Country Range is launching 17 exciting products under the umbrella of our new ‘Fillings, Salads and Dips’ selection.

Busy lifestyles and longer commutes to and from work have fuelled the increased demand for delicious, hot food that can be eaten on the go with the food-to-go market set to be worth £23.5bn by 2022. For the humble sandwich, it’s bacon and chicken that top the list of the nations favourite fillings, and the range includes several chicken options, plus a delicious chicken and bacon combo. Healthy eating and an increase in plant-based eating are both huge trends which are influencing the category whilst the prevalence of global cuisines and street food are also having an effect on sandwich trends.

Our new fillings reflect this shift, with a delicious array of flavours and pairings to suit all tastes - for both meat-eaters and those following plant-based diets. >> Whilst our delicious new fillings, salads and dips taste brilliant between two slices of bread, they can also be used to create a host of fabulous appetisers and mains too. We let our development chef Paul Dickson loose in the kitchen with the new range – and here are just of few of his ingenious ideas… FILLINGS, SALADS AND DIPS Marinated Fillings 1. Marinated Cajun Chicken 2. Marinated Chicken Tikka 3. Marinated Piri Piri Chicken 4.

Pulled Pork & BBQ Sauce 5. BBQ Pulled Jackfruit V Salads & Dip 14. Houmous 15. Luxury Coleslaw 16. Potato Salad 17. Cous Cous and Roast Vegetables V V V V Mayonnaise-based Fillings 6. Supreme Chicken Mayonnaise 7. Supreme Coronation Chicken 8. Premium Tuna Mayonnaise 9. Supreme Chicken Tikka 10. Supreme Chicken and Bacon 11. Prawn Mayonnaise 12. Egg Mayonnaise 13. Mixed Cheese and Spring Onion V V Suitable for Vegetarian diet V Suitable for Vegan diet >> The Country Range Marinated Cajun Chicken Filling can bring life to any dish such as this quick and easy soup, full of flavour and just the right amount of spice.

y Have The full recipes are available online at /recipes.

Ful-filling ideas • Country Range Marinated Cajun Chicken Filling 1kg • Country Range Chopped Tomatoes 2.5kg & 800g • Country Range Crushed Chillies 400g • Country Range Chicken Bouillon Paste 1kg OUR NEW RANGE FEATURES: New CAJUN CHICKEN SPICY PASTA SOUP

Bagel - bap - peri mayonnaise

NEW FROM COUNTRY RANGE 9 APRIL 2019 >> Kids and adults alike will love these fish cake bites created using the Country Range Premium Tuna Mayonnaise, Country Range Frozen Mashed Potato and Country Range Panko Breadcrumbs. Simply make up the mashed potato as per pack instructions. Combine the tuna mayo in a bowl with some sliced spring onion, chopped dill lemon zest and lemon juice.

Add the mash, mix well and form into 4 x 50g balls. Shape into small cakes, panne in flour, egg then breadcrumbs and fry for 4 minutes until golden brown. Serve with a side of sriracha mayo for those who like a hint of spice! PREMIUM TUNA MAYO FISH CAKE BITES PULL THE Simple to make, this hearty, plant-based meal to a menu must-have for vegans and meat-eaters alike. It also features a host of other Country Range products: >> Paul created this tasty BBQ Pulled Chilli Non Carne, using NEW Country Range BBQ Pulled Jackfruit Filling as his base. OTHER ONE!

• Country Range BBQ Pulled Jackfruit 1kg • Country Range Red Kidney Beans 2.5kg & 800g • Country Range Tomato & Basil Sauce 2.25kg • Country Range Whole Cumin 400g • Country Range Easy Cook Long Grain Rice 3kg, 5kg, 10kg, 15kg & 25kg your fill! • Country Range Premium Tuna Mayonnaise 1kg • Country Range Frozen Mashed Potato 2.5kg • Country Range Panko Breadcrumbs 1kg • Country Range Real Mayonnaise Made with Free Range Egg Yolk 2.5ltr, 5ltr & 10ltr kids’ favourite!

Bagel - bap - peri mayonnaise

Available selection: Crispy Fries 6/13 & CrissCuts CrissCuts Crispy Fries 6/13 Sweet Potatoes An enjoyable twist on a familiar favourite Sweet potatoes are here to stay.

In all styles and cuts, they appeal to an ever-expanding audience looking to try something a little different. It’s the smart way to upgrade your menu while sweetening the bottom line. Sweet Potatoes do not contain gluten. Sweet Potato Crispy Fries Crumble*

The Apprenticeship Levy applies to all businesses with an annual PAYE bill of over £3million at the rate of 0.5% of their total pay bill. Businesses which fall under this threshold must pay 10% of the cost of apprenticeships, with the Government funding the remaining 90%. For more information on the ‘Don’t Waste: The Future of Hospitality’ campaign visit dont-waste-campaign. To pledge a percentage of your Apprenticeship Levy fund to the sector, please visit: HIT Training is calling on big businesses in the hospitality sector to pledge to fund at least one apprenticeship outside of their company.

The campaign – named ‘Don’t Waste: The Future of Hospitality’ - aims to bring the industry together to champion the varied career opportunities available and implement practical solutions to lessen the skills shortage. New research reveals that 65% of Apprenticeship Levy-paying hospitality businesses are currently unaware they can transfer 25% of their funds to SMEs or charities in the sector.

With £1.28billion of unspent Levy funding in the UK and less than half of hospitality businesses which have used their Apprenticeship Levy, there’s an untapped opportunity to use this capital to tackle the skills shortage and protect the future of the sector. The initiative is already gaining traction in the sector with a number of sector-leading companies signed up to the pledge and to support the campaign, including UKHospitality, the Institute of Hospitality (IoH) and The Springboard Charity. To assist Levy-paying businesses, HIT Training has created a pledge portal where companies can commit their support to transfer a percentage of their Levy fund or download more information on how the Levy transfer process works.

The team at HIT Training can also help form a partnership with an SME and oversee the process of taking both parties through the Levy transfer process, if required. Speaking about the campaign, Jill Whittaker, managing director of HIT Training, said: “Hospitality is one of the most vibrant and exciting sectors to work in, yet we continue to face multiple Revolutionary campaign to plug the hospitality skills shortage >> A leading training provider has launched a ground-breaking mission to help hospitality businesses to attract and retain talented employees.

challenges when it comes to dispelling the outdated and negative perceptions of what a career in the industry entails. “The year ahead is going to be a challenging one for everyone, so we need to do all that we can to protect our industry and provide aspirational career opportunities to the next generation of hospitality stars.” She continued: “We want to bring the industry together to utilise its combined resources and support businesses of all shapes and sizes to provide high-quality development opportunities through apprenticeship programmes. Together, we have the power to make real change and protect the future of our industry.” Peter Ducker, chief executive of the Institute of Hospitality, commented: “This is a clever and effective solution to create a sustainable pool of hospitality professionals – our future managers and leaders – for the greater good of our growing industry.

I congratulate the companies that have already pledged their support and encourage more to do the same. It is in all of our interests to invest in the large numbers of well-trained and motivated personnel that the UK hospitality sector will require going forward.” “This is a clever and effective solution to create a sustainable pool of hospitality professionals” We want to bring the industry together to utilise its combined resources and support businesses of all shapes and sizes to provide high-quality development opportunities through apprenticeship programmes. HOSPITALITY 11 APRIL 2019

Win £500* for your care home! GROW THE TALLEST SUNFLOWER AND YOU COULD Win £500* for your care home! PLUS £100* FOR THE RESIDENT WHO’S FLOWER IT IS! KEEP US UP TO DATE ON YOUR FLOWERS GROWTH BY POSTING PICTURES ON SOCIAL MEDIA USING #BISTOTOGETHER KEEP US UP TO DATE ON YOUR FLOWERS GROWTH BY POSTING PICTURES ON SOCIAL MEDIA USING #BISTOTOGETHER Register by 30th April 2019 to receive your sunflower growing kits at www. premierfoodservice. STEP ONE Plant your sunflower seeds in our retro planters STEP TWO Nurture and watch your sunflowers grow!

STEP THREE Measure it against your retro ruler, then send a picture of the sunflower, entrant and the measurement to by 31st August 2019 STEP FOUR A fun competition for the whole care home to take part in.

A Sunflower for every resident! GO TO WWW.PREMIERFOODSERVICE.CO.UK TO REGISTER GO TO WWW.PREMIERFOODSERVICE.CO.UK TO REGISTER Terms and Conditions on the website *The winning resident will receive £100 in High Street Vouchers. The winning care home will win £500 in High Street Vouchers. WHY NOT GET YOUR LOCAL SCHOOL / NURSERY INVOLVED? WHY NOT GET YOUR LOCAL SCHOOL / NURSERY INVOLVED? @PremierFoods_FS E x t e n d e d R e g i s tr a t i on t o 3 t h A p r i l

Allan Brazier is the director of hospitality services at brighterkind, a residential care provider with 70 care homes in its portfolio. brighterkind started planning for IDDSI 12 months ago and welcomes the new framework. “We realise how important it is that all of our residents can enjoy the same quality meals and dining experience, and we have revised all of our textured modified meals training to incorporate the new terminology. Within care homes there is still the potential for the current national descriptors to be confused with older terms, whereby lots of residents can potentially be classed as being on a “soft diet’.

To have the opportunity to launch these new guidelines is a fantastic opportunity for brighterkind to get all of our team members to a better level of understanding.

“We’re very lucky to have Liz Brinksman who is a dedicated person out in the business training texture-modified diet training, and having a defined date for implementation gave us something to get behind and work towards. It was a great opportunity to re-focus everyone’s minds on texture-modified foods. “We organised 10 roadshows with interactive training sessions with the intention of having at least three IDDSI champions in every care home, and have produced our own training videos and pocket guide for team members to use. “From this month (April) our plan is to amalgamate these videos for everyone joining the business so that everyone will have an awareness of IDDSI as part of their induction to brighterkind.” Case study The IDDSI (International Dysphagia Diet Standardisation Initiative) framework is a worldwide initiative which aims to improve the lives of over 590million people living with dysphagia.

The framework aims to improve clinical safety and efficiency by standardising the terminology and consistency of different food providers in order to reduce risk. It consists of a continuum of eight levels (0-7) and includes descriptors, testing methods and evidence for both drink thickness and food texture levels. Catherine Rabess, specialist nutrition support dietician for the NHS and media spokesperson for the British Dietetic Association, explains: “The new framework will ensure that patients are receiving the appropriate texture- modified diet. The terminology had changed over the years and had become quite confusing, the result being that there had been problems with clients not receiving the correct food and becoming quite poorly or experiencing choking episodes.

>> From this month a new global framework governing texture- modified foods will come into operation in the UK. A new era for texture-modified food “It’s a huge change. From a dietetic point of view, it’s really important that chefs ensure that the food looks palatable and appetising, and, if possible, use moulds. It needs to be full of flavour and have a range of colours as this will stimulate the tastebuds and saliva glands.” The National Association of Care Catering (NACC) is fully supporting IDDSI. National chair Neel Radia commented: “An internationally- recognised framework that defines texture- modified foods and thickened liquids is essential for global consistency and the safeguarding of individuals with dysphagia, whatever their age, culture or care setting.

“We’re supporting our members and the care catering sector to prepare for roll out. The NACC Training and Development Forum 2018 had a workshop dedicated to IDDSI, our Training Academy is providing specific IDDSI training and our website is regularly updated with the latest information. We urge everyone to use the resources available to them in readiness for implementation.” It’s really important that chefs ensure that the food looks palatable and appetising, and, if possible, use moulds. It needs to be full of flavour and have a range of colours An internationally- recognised framework is essential for global consistency IDDSI framework HEALTH & WELFARE 13 APRIL 2019

“When it comes to creating these fillings, products like the Major Mari Bases can help to make life easier as they can be used to marinade proteins or as a base for sauces and dressings,” says Fergus Martin, executive development chef for Major International. “For example, you could use the Major Mediterranean Mari Base to create an Italian-inspired Muffaletta sandwich, or you could create a Korean Chicken Wrap by using the Major Korean Mari Base to marinade your chicken and to create a sauce for your filling.” Why are they called sandwiches?

The modern sandwich is said to be named after Lord John Montague, the 4th Earl of Sandwich.

A ‘dedicated’ gambler, he didn’t like to take time out from the game to have a meal and would therefore ask casino waiters to bring him slices of meat between two slices of bread. Have your fill Keeping a good range of the tried and trusted ‘favourites’ on the menu is a wise option, but the addition of some more on trend offerings is advised too. Street food influences provide a great source of inspiration for sandwich and snack updates. It can be as simple as using a tasty dressing or an exotic marinade to lift a plain sandwich to new heights. Nowadays, creating sandwiches with on trend fillings is relatively easy as there are new products coming onto the market all the time inspiring exciting flavour combinations that satisfy the tastes of the ever more adventurous consumer.

Sandwich stats Around 4billion sandwiches are purchased from UK retail or catering outlets each year We paid over £8billion for them – that’s as much as 36,500 brand new Ferraris or 74 Neymars!

The average price of a sandwich is almost £2.14 Britain’s biggest sandwich retailer by £value in the UK is the American franchise chain Subway. However, Tesco outsells them in the numbers of sandwiches sold by several million In the UK there are over 300,000 people employed in the sandwich industry The UK sandwich industry employs more people than the UK agricultural industry Consumer spending for the food to go segment in 2018 was €386million within the Republic of Ireland, and €71million in Northern Ireland Bread with pastrami and cauliflower piccalilli Why not try? Adding chutneys, gherkins and cocktail onions offer texture and crunch to sandwiches.

Sandwich piccalilli will add a crunchy kick to your sarnie. Sandwiches are as popular as ever, filling the void for convenient, lower-ticket products and, with so much varied and adventurous competition on the food to go front, operators need to maximise their sandwich offering to capture customers’ imaginations and keep them coming back for more. Today’s sandwiches have evolved dramatically from their humble beginnings, taking inspiration from global and street food trends, with carriers coming in a vast array of formats. 14 APRIL 2019 CATEGORY FOCUS

Hot off the press Craig Brayshaw, commercial director, Eurilait, comments: “We have seen further interest in hot eating cheese options and have developed a range of individually quick frozen cheeses suitable for fast serve scenarios, such as our breaded cheeses, which aid busy foodservice operators, offering ultimate convenience and ease of use – perfect for any catering environment.” Eurilait’s breaded cheese choices include mozzarella sticks and goat’s cheese discs and sticks make a great filling for a hot wrap or flatbread; try nestled in crisp salad leaves with a piquant dressing. Breakfast butties Breakfast is booming when it comes to eating out, so adapt your sandwich offering to this day-part with a tasty, substantial and exciting meal deal – and make it an all-day breakfast.

‘To have better quality food’ is the fastest growing consumer mission or primary reason for eating breakfast out of home. And there’s a big fall for toasted muffin at breakfast, compared to the same time the preceding year, which sees the sandwich steal 2nd spot behind full English (MCA Eating Out Panel October 2018). Capture breakfast fans on the run with an inspiring meal deal – a drink and a breakfast sandwich, accompanied by hot, tasty and substantial sides, such as Lamb Weston’s range of hash browns. Croissants work well as breakfast carriers. “They can be complemented with on- trend fillings such as egg, bacon and spinach for an all-day breakfast option, ham and cheese for a familiar favourite, or mozzarella, tomato and rocket for a classic Italian filling,” says Kate Sykes, of Lantmännen Unibake.

“Or why not try chocolate spread and sliced fruit to appeal to those seeking a truly indulgent treat?” It’s a wrap!

A survey by Spitalfields Market at the end of last year revealed that wraps were the second favourite lunchtime option for UK consumers, following salads. Says Gordon Lauder, MD of frozen food distributor Central Foods: “Wraps are popular for a number of reasons. They suit a range of fillings, hot and cold, they look tempting and delicious when displayed on a counter, and they are easy to eat as a takeaway or grab-and-go option, as well as in a café or sit-down catering outlet.” Wraps come in a range of flavours too, with Central Foods’ KaterBake range including eye-catching pumpkin, beetroot and spinach varieties.

Get carried away “When designing a new sandwich, don’t just concentrate on the filling, think bread pairing,” says Simon Cannell of Speciality Breads. “Sandwich fillings are definitely becoming more adventurous but many caterers do not give proper consideration to the carrier. The right bread showcases the filling, which in turn improves the appearance, taste and ultimate enjoyment of the sandwich. Tuna 3% Pork 4% Chicken Cheese Ham 5% 25% Other 11% Beef 4% Top sandwich fillings on the market (British Sandwich and Food to Go Association) Prawn 2% Egg 4% All day breakfast 2% 20% Bacon 20% Ciabatta and pulled pork sandwich Luxury Coleslaw and Smoked Rib Pita Pocket Croissant sandwich with bacon and fried eggs for breakfast British Sandwich Week ( takes place from May 20-26, celebrating one of the most iconic British culinary inventions.


“The carrier the caterer chooses needs to perform excellently and exceptionally with the filling. Over the last year, we have been working closely with a number of businesses to enhance their sandwich and sharing platter offer. The humble brie and red onion marmalade filling, joins another league when served in our Cranberry Pan Rustic. Likewise, roast beef, horseradish and rocket, paired with our Sourdough and Onion Roll is pure sandwich heaven.” Traditional white and brown bread recipes are being replaced with more elaborate flavours and textures, with the addition of seeds and grains supplied in a variety of interesting shapes and sizes, says Chris Dickinson, new business development director, Pan’Artisan.

“The influence of world cuisines on flavours and styles is prolific, with breads such as Lebanese and Turkish flatbreads appearing as sandwich carriers and meal accompaniments with and without inclusions.” Meanwhile, the baguette has improved its share of occasions across breakfast, lunch, dinner and snacking and is now the third most popular savoury bakery item accounting for 3.9% share of visits, says Kate Sykes, of Lantmännen Unibake. “Our range of Schulstad Bakery Solutions Rusticata baguettes and rolls are all made with extra virgin olive oil and semolina flour and are stone-baked for a fuller flavour.” Bloomers are also sought after, and last year Kara re-launched and expanded its range to include three new thick slice options and a new flavour – sunflower and oat - taking the total range up to seven.

Clever condiments The Opies’ professional range provides caterers with ingredients and accompaniments that complement dishes across the menu, which helps to save both time and money, explains Daniel Duprat, the company’s foodservice manager. “Our range of chutneys, which are all vegan friendly, are versatile and perfect whether used as a base of sandwiches set for carnivores, cheese fiends or flexitarians. For example, our red onion chutney with Balsamic Vinegar works just as well with artisan cheese as it does with tasty falafel. “Opies’ Bramley Apple Chutney with Real Ale or the Spicy Tomato Chutney would be great to act as an accompaniment to bitter foods like char-grilled meats, which are also supposed to soar in popularity this year.

The delicate flavours of Pear Chutney with White Wine and robust Bramley Apple with Cider complete this high quality range of savoury preserves.” Along with chutneys, gherkins and cocktail onions offer texture and crunch to sandwiches. Try adding gherkins to pepp up an ordinary egg and cress, and cocktail onions to a humble cheese and ham sandwich. Open sandwich toppe d w i t h p r a w n s a l a d FreeFrom The FreeFrom market is huge so it’s important that your sandwich offering caters for diners demanding gluten- free, lactose-free, vegetarian and vegan options.

“Consumers, especially Millennials, seek clean labels and transparency of ingredients; this is top of mind when developing our range of products,” says Pan’Artisan’s Chris Dickinson. “For example, removing gluten alters taste and texture making the dough less elastic and harder to process; breads can become dry, with a poor crust and a shorter shelf-life, we strive to manage this for our operators and deliver against taste expectations.” CATEGORY FOCUS 16 APRIL 2019 Sprout sandwich with egg, avocado and red onions Baguette sandwich with roast pork fillet, bacon chutney, basil, mozzarella and chives Bagel with trout and daikon cress A poll of 2,000 consumers carried out by Warburtons has found that on average, a person will eat four sandwiches a week, with 82% citing the humble sandwich as their favourite lunchtime choice.

@KraftHeinzFSUK The new Heinz Salad Dressings are available in six core and innovative flavours. In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour and are a great way to elevate your salads this Summer. NEW HEINZ SALAD DRESSINGS Introducing NO ADDED PRESERVATIVES OR FLAVOURS strawberries, blueberries, blackberries garlic, tarragon, black pepper, dried bell pepper garlic, cheese, herbs red grapes lemon, lemon zest, thyme honey, mustard

Open to UK primary schools only. Opens: 9am on 2 January 2019. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s pupils, who must be aged 7-11 years, at the date of the live final.

Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent. School caterers may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier.

Participants in the school’s baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE. Full T&Cs apply: * The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment.

#McYBT TO REGISTER FOLLOW THESE Step 1 Step 2 Register at www. by 5th April 2019. Within 14 days, we will send you a competition tool kit, including a McDougalls Flour Based Mix Step 3 Submit your recipe and pictures of your creation to by 17th May 2019 Develop your recipe using a McDougalls Flour Based Mix and at least one ingredient sourced from within 30 miles of your school Live final to take place at LACA - The Main Event, Thurs 11th July 2019 @PremierFoods_FS of Kitchen equipment* Win £1000 Fourrunnerupfinalistswillwin£250’ofkitchenequipment* THREE SIMPLE STEPS TO REGISTER FOLLOW THESE

The TV chef is calling for a scheme to be rolled out in primary schools, promoting healthy food both in the dining hall and out, by supporting healthier eating, physical activity and the shaping of healthier habits. It would also be linked to Ofsted inspections ensuring that school food is a priority for school leadership. The scheme was promised in the government’s 2016 Childhood Obesity Plan but has yet to be implemented. For the past decade, Food for Life has been supporting schools to take a whole school approach to healthy eating and staying active. This includes supporting schools to organise farm trips, cooking and growing clubs for pupils and their families, and serving freshly prepared meals that make good food appealing.

Statistics show that pupils in Food for Life schools eat a third more fruit and veg than in comparison schools, and more vegetables at home. They are also twice as likely to be getting their ‘5 a day’ than children in comparison schools. Schools are struggling to help them meet their target – blaming rising costs of fresh produce. Hattie Shepherd, policy officer for food and health at the Soil Association, said: “School caterers have told us that they are already struggling to manage the rising cost of fresh ingredients, with some seeing the price of items of fruit and veg rising by 20% in 2018.

in campaign for schools healthy rating scheme Rob Percival, Food for Life head of policy, said: “The Healthy Rating Scheme offers a timely opportunity to fully involve all schools in the mission to halve childhood obesity by 2030, and to transform the way that children eat. “The Government must show its commitment to the scheme by convening an advisory group to bring together the ideas and evidence needed to ensure that the scheme is robust and effective.” A spokesperson for the Department for Education said: “We are committed to delivering a healthy schools rating scheme, which will recognise and encourage schools contributions to preventing obesity by helping children to eat better and move more.

“We have listened to stakeholder feedback in our preparations and will continue to do so to make sure the scheme is effective for individual schools. More information will be available in due course.” She added: “We intend to deliver this scheme in a way that makes the most of existing resources available to schools. This is a complex and wide-ranging project, and we are taking the time necessary to ensure we deliver a successful resource.” The DfE confirmed it will be a voluntary scheme.

Food for Life has joined Jamie Oliver in campaigning for the introduction of a healthy rating scheme in schools.

Fruit and vegetables are an important source of dietary fibre, vitamins and minerals - but fewer than 10% of children meet the 5 a day target. We intend to deliver this scheme in a way that makes the most of existing resources available to schools Food for Life joins “As a result, many are being forced to consider replacing hot, balanced meals with cold ‘pick and mix’ lunchbox options. In some instances, healthier items such as fresh fruit and salmon are being removed from menus altogether.” get their‘5a day’ Jamie Oliver Less than one in 10 children In some instances, healthier items such as fresh fruit and salmon are being removed from menus altogether EDUCATION 19 APRIL 2019

By Jill Livesey, managing director at MCA & HIM Shopper Research and Insights By Jill Livesey, managing director at MCA & HIM Shopper Research and Insights Food to go is the star for the eating out market; growing by 3.0% in 2019 to £21.2billion, according to the MCA & HIM Food To Go Market Report 2019. Incredibly, there are 148,992 FTG outlets in the UK. This is an increase of 1.4% in the last year, and up a staggering 12,721 outlets in the last five years. AVERAGE SPEND ON FTG AT LUNCH IS £5.29 IN THE YEAR ENDING SEPTEMBER 2018,THENUMBEROFFOODTOGO OCCASIONS ROSE TO 4.2BILLION THE FOOD TO GO MARKET IS FORECASTED TO GROW BY £2BILLION BY 2022 Growth in FTG is driven by consumers visiting more frequently and spending more.

FTG occasions are up 2% and spend is up 6% vs. last year. Furthermore, FTG accounts for almost a quarter of total eating out spending. FTG is the most intensively competitive sector within the entire eating out market, but has benefitted from the growing time-pressured workforce and widening accessibility. It continues to out-perform by delivering on the critical consumer needs for speed, great value and highly tasty food and drink. The MCA and HIM report forecasts a prize of £2billion to be fought over as the market grows to reach over £23billion by 2022. Winners will be operators and retailers who impress on the core needs of speed, value and quality, but we believe growing opportunities will also be presented through innovating around the emerging trends for more conscious consumerism and ultra-convenience.

With key younger adult consumers in particular looking to be more responsible their health and the wider environment, and also wanting technology-led time- saving solutions, the next few years promises to be an exciting period as the market adapts and evolves. FoodToGrowin2019 (MCA/HIM FOOD TO GO 2019 REPORT) 20 APRIL 2019 MCA

Fill Dickson’ s As Country Range development chef, I’ve been working on a series of recipes to show the flexibility of our brilliant new fillings, dips and salads. The foodservice industry has to be smart – the days of serving white triangles filled with cheese or ham are gone. Sandwiches have undergone an evolution and are now very much influenced by trendy street food styles. Regional Indian cuisine is a huge trend right now and I think one of the main reasons is that a lot of the recipes are vegetarian or vegan. To tap into this trend, try my onion bhaji and roasted squash stuffed naan bread with spiced houmous and lime pickle recipe.

I spiced up the Country Range Houmous with some Country Range Madras Curry Powder and toasted cumin seeds to give it that authentic flavour and served it with some cucumber and Greek yoghurt on the side. For a meat option, replace the houmous with Country Range Supreme Chicken Tikka filling.

I also created a delicious samosa using Country Range Mixed Cheese and Spring Onion filling, which can be eaten hot or cold. Even though the filling is mayonnaise -based, I found it to be heat stable and the cheese is really stringy and delicious! Jackfruit is a fibrous, ‘meaty’-textured vegetable which lends itself well as a vegan replacement for pulled pork. I used the new Country Range BBQ Pulled Jackfruit to create a vegan take on the American favourite ‘Sloppy Joe’ sandwich, so simple to make and will be loved by all.

On a TexMex theme, try making pulled pork chimichangas using Country Range Insauce Pulled BBQ Pork filling.

Use Country Range 10’ Flour Tortilla Wraps to encase the filling and fold like a sausage roll using water to ‘glue’ it, then fry in oil until crispy on the outside and serve with salsa and guacamole. it up! To view our Sandwiches and Food-to-go Menu Trend Report visit sandwiches-FTG-report/ Paul Dickson Country Range development chef DICKSON’S DIARY 21 APRIL 2019

71 AN ASSORTMENT OF CHOCOLATE BISCUIT BARS BREAK TIME FAVOURITE? WHICH IS YOUR ® Reg. Trademark of Société des Produits Nestlé S.A. NESTLEPROFESSIONAL.CO.UK/BIGBISCUITBOX F o r i l l u s t r a t i v e p u r p o s e s o n l y .

The multi-talented Gemma Atkinson is a regular fixture on our TV screens, appearing in a number of high profile series and soaps such as Hollyoaks, Casualty and Emmerdale. In addition, she has braved the jungle in ‘I’m a Celebrity Get Me out of Here!’, cooked up a storm on Celebrity MasterChef and graced the dancefloor for Strictly, where she met her partner, professional dancer Gorka Marquez.

This year sees the fitness fanatic launch her own gym kit range, GA leisurewear, along with a new book: The Ultimate Body Plan - a combination of 75 deliciously healthy recipes plus a workout plan. “I created The Ultimate Body Plan purely because the way I felt and looked after doing the plan myself I just had to share and pass on to other women,” she says. “Not only did I improve my health which is massively important for all of us, I became more confident, happier, my body became leaner and stronger, my overall lifestyle changed for the better and I wanted other women to feel the same.” Gemma’s love of cooking came from her mum and grandma.

“Grandma was always baking and using fresh ingredients from her garden. She also did an incredible mac ‘n’ cheese. My mum was always big on making sure we ate our vegetables but always with the occasional ‘treat’. “I’m lucky at home that my partner Gorka does most of the cooking. He’s Spanish so he loves to cook! I’m more of a ‘brunch cook’. I love making late breakfasts of omelettes, pancakes and milkshakes.” Here Gemma shares one of her favourite recipes from the book – Spicy Salsa Chilli. She adds: “Vegetarians can get rid of the mince here and double the amount of kidney beans. Everyone should try this with sliced avocado or homemade guacamole!” Signature My dish Gemma’s Spicy Salsa Chilli Serves 2 Method 1.

Heat the oil in a large saucepan set over a low–medium heat. Add the onion, red (bell) pepper and garlic and cook, stirring occasionally, for 6–8 minutes until softened.

2. Stir in the mince and ground spices and cook, stirring occasionally, for 4–5 minutes until browned all over. Add the tomatoes and stock and bring to the boil. 3. Reduce the heat to a simmer and stir in the kidney beans and sweetcorn. Cook gently for 25–30 minutes or until the beef is cooked, the vegetables are tender and the liquid has reduced and thickened. Stir in the salsa (or spoon it Ingredients Gemma Atkinson 2 tsp olive oil 1 onion, finely chopped 1 red (bell) pepper, deseeded and chopped 1 garlic clove, crushed 200g extra-lean minced (ground) beef (maximum 5% fat) 2 tsp chilli powder 1 tsp ground cumin 1 tsp sweet paprika 240ml beef stock 400g canned chopped tomatoes 200g canned kidney beans, rinsed and drained 100g canned sweetcorn in water, drained 100g hot salsa 80g Basmati rice (dry weight) 2 tbsp grated Cheddar cheese Salt and freshly ground black pepper 2 tbsp 0% fat Greek yoghurt, to serve into a bowl to serve separately) and season to taste with salt and pepper.

4. While the chilli is cooking, cook the rice according to the packet instructions. 5. Divide the rice and chilli between two shallow serving bowls and sprinkle with the grated cheese. Add a dollop of Greek yoghurt to each serving and enjoy. SeeCountryClub (page39)foryourchancetowin oneofthreecopiesofGemma’s ‘UltimateBodyPlan’book Only 605 kcals per serving! SIGNATURE DISH 23 APRIL 2019

® ® For more information on the range of UNCLE BEN’S® Ready to Use Sauce, please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 • Email ®Registered Trademark. ©Mars, Incorporated 2018 AN AROMATIC, MILD CURRY SAUCE WITH COCONUT, RED PEPPER, CARROTS AND WARMING SPICES JAPANESE CUISINE - KATSU CURRY IS TRADITIONALLY SERVED OVER BREADED CHICKEN. • NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • MEETS UK 2017 SALT TARGET • SUITABLE FOR A GLUTEN FREE DIET • SUITABLE FOR VEGETARIANS • SUITABLE FOR VEGANS Introducing Katsu Curry from Uncle Ben’s®

OUR NEW SANDWICH SOLUTIONS ARE THE BEST THING SINCE SLICED BREAD With 17 sensational fillings, salads and dips to choose from, your sandwich offering just got a whole lot easier. 25 TURN THE PAGE TO FIND HOW OUR EXCITING NEW PRODUCT RANGE CAN TRANSFORM YOUR OPERATION ... 25

V V Prawn Mayonnaise Cooked and peeled prawns in a creamy mayonnaise. Great as a cocktail starter, served with a salad or used as a sandwich filling. Our range M a y o n naise-based fillings Fillings, salads and dips THIS MONTH, COUNTRY RANGE IS LAUNCHING 17 TASTY READY-MADE FILLINGS, SALADS AND DIPS WITH A HUGE VARIETY ACROSS MEAT AND PLANT-BASED OPTIONS.

This tasty range of fillings, salads and dips aren't just for sandwiches - they can also be used to create a whole host of brilliant dishes. Our marinated fillings come pre-cooked and ready to use. Coated in scrumptious marinades, these fillings are a must-have in your kitchen as they can be added directly into your ‘Grab & Go’ menus – or even be used as a base to create exciting new dishes!

Mayonnaise-based fillings are the nation’s favourite and we ensure that ours are made using only the best ingredients. And don’t forget to check out our great selection of salads and dips to accompany any of your culinary creations. Suitable for Vegetarian diet Suitable for Vegan diet V Supreme Chicken and Bacon Sliced succulent chicken breast and diced bacon pieces mixed with chopped spring onion in a creamy mayonnaise. Egg Mayonnaise Chopped hard boiled egg coated in a creamy mayonnaise. Perfect for sandwiches, wraps, salad boxes, paninis and baguettes.

Mixed Cheese and Spring Onion Grated coloured and white cheddar cheese mixed with spring onion in a creamy mayonnaise.

Premium Tuna Mayonnaise Tuna chunks and flakes in an extra creamy mayonnaise. Ideal in a sandwich, jacket or salad. Supreme Chicken Mayonnaise Sliced succulent chicken breast in a creamy mayonnaise. Supreme Chicken Tikka Sliced succulent chicken breast in a creamy tikka flavour mayonnaise. Supreme Coronation Chicken Sliced succulent chicken breast mixed with sultanas in a mild curry spiced mayonnaise. 26 APRIL 2019

Slice – don’t dice! We use sliced rather than diced chicken in all of our chicken fillings because they have a higher percentage of chicken compared to standard fillings and therefore provide a more premium offering. In addition, sliced chicken is easier to see in fillings and is more visually appealing because it tends to look more ‘homemade’. Go luxe with your mayo We use luxury mayonnaise in all of our mayonnaise-based fillings because it has a higher oil content compared to standard mayonnaise, making it extra thick and creamy. M a r i n a ted fillings V V V V V All products are on promotion this month Houmous A deliciously creamy dip made with cooked chickpeas and flavoured with tahini, rapeseed oil, garlic and lemon.

S a l a ds & Dips Luxury Coleslaw Crunchy shredded cabbage, carrot and onion coated in an extra creamy mayonnaise. Potato Salad Diced potatoes with onion and chives in a creamy mayonnaise. A versatile side dish, perfect with grilled, roast, barbeque dishes as well as with sandwiches. Cous Cous and Roast Vegetables Couscous with char-grilled peppers, aubergine and courgette in a tangy Mediterranean style dressing.

BBQ Pulled Jackfruit Pulled jackfruit coated in a sweet and smoky barbeque sauce. A tasty plant-based alternative, suitable for vegan and vegetarian diets Insauce Pulled BBQ Pork Rich and juicy, our Insauce Pulled Barbeque Pork is made from quality pork shoulder, slow cooked in a smoky barbeque sauce for extra taste and tenderness. Marinated Piri Piri Chicken Sliced succulent chicken breast coated in a spicy piri piri style marinade. Marinated Chicken Tikka Sliced succulent chicken breast coated in a spicy tikka flavoured marinade.

Marinated Cajun Chicken Sliced succulent chicken breast coated in a spicy cajun style marinade.

27 APRIL 2019

Fill your Face(book)! WWW.COUNTRYRANGE.CO.UK @COUNTRYRANGEUK @COUNTRYRANGEUK @COUNTRYRANGEUK Win! Visit our new Facebook page and enter a competition for a chance to win prizes every week throughout April. All you have to do to enter is check out our video for the new products on our Facebook page, then like and share it, telling us which is your favourite recipe from our ‘Fillings, Salads and Dips’ recipe booklet to win some great prizes. Ful-filling ideas We’ve produced a recipe booklet packed with 40 fantastic ideas for using our new fillings, dips and salads. Using our delicious new launches as a base, we’ve created some truly exciting dishes – and most of them are not sandwiches! Contact your Country Range Group wholesaler for a copy.

40 WAYS TO USE FILLINGS, SALADS & DIPS Supreme chicken mayo pastry tartlet Prawn mayo cocktail with melba toast Egg mayo and ham triple decker sandwich Houmous flatbread Mixed cheese and spring onion pastry horn canapé 28 APRIL 2019

New CRISPERS New SWEET POTATO RUSTICS Unique skin-on, V-cut crinkle chips The search for menus with a WOW factor is on. Right now your customers consider unique and exciting dishes a sign of a great experience. Our two NEW skin-on products give your side orders, sharing plates and snacks a WOW factor that will drive revenue across more occasions.

An ‘WOW’ REAL CREATING POINTS Turn on your WOW with 50 inspirational ideas from some of the UK’s leading street food traders. W: @McCainFoods_B2B @McCain Foodservice (GB)

FreeFromworry It’s estimated that 21 million people in the UK live with allergic disease, and one in 100 people have coeliac disease. With so many people affected, it’s important to raise awareness, and caterers are being urged to review their menus and practices. Allergy Awareness Week takes place later this month (April 29 – May 5) whilst Coeliac UK’s Awareness Week will be held from May 9-15, offering the perfect opportunity for caterers to communicate their FreeFrom offering to customers.

Emily Hampton (pictured above), head of food policy at Coeliac UK, said: “Our awareness week is a good opportunity for caterers to promote their gluten-free offering.

Very often it is the person with coeliac disease who decides where to eat out, so it’s important to remember that you’re not just selling one gluten-free meal, but you’re selling to their whole family or group of friends.” The advent of the awareness week also offers a good reason for caterers to review their gluten-free menus, and tweak recipes so that they appeal to gluten-free and non gluten-free diners alike. “There are a lot of gluten-free products available now so it’s really easy to adapt menus so that they appeal to everyone,” continues Emily. “Simple swaps like substituting flour and oats for gluten-free flour and oats means your traditional fruit crumble can be enjoyed by everyone.” For advice specific to caterers, visit www.coeliac -and-restaurateurs/ Coeliac UK offers GF accreditation to organisations that want to highlight they can safely cater for gluten-free.

Over 3,000 venues already accredited and their GF symbol is recognised and trusted by those requiring a gluten-free diet. For more information, visit professionals/caterers-and- restaurateurs/accrediting-your- business/.

An interactive online catering training module is also available for chefs, managers and restaurant owners, covering all aspects of what’s needed to prepare and serve safe gluten-free food. The training takes about an hour and a half to complete but you don’t have to complete it in one session. Allergy UK runs an Allergy Aware Scheme for catering outlets to demonstrate their commitment to safeguarding those with food allergy. The scheme helps provide consumers with confidence when eating out at food establishments that are recognised by Allergy UK. The audit assesses catering outlets on their staff training, suppliers, purchase and delivery of orders, storage of goods, handling and preparation as well as order taking and front of house.

Successful outlets will be listed on Allergy UK’s Restaurant and Café Guide. For more information, visit -and-advice/for-caterers credentials Stir it Up readers can enjoy a 25% discount off the price of Coeliac UK’s online training by using the offer code STIRIT19 www.glutenfree 48% 20% £837m of UK consumers say that they, or someone in their household, avoid at least one food/ingredient - although only 20% do so due to an allergy or intolerance It is estimated that between 1-10% of adults and children have a food hypersensitivity. However as many as of the population experience some reactions to foods which make them believe they do have a food hypersensitivity - The Association of UK Dietitians (BDA), 2015 The UK Free- From market was valued at in 2018, growing by 133% since 2013 raising awareness of special dietary needs accredited by Promote your SPECIAL FEATURE 31 APRIL 2019

COUNTRY RANGE UNSMOKED RINDLESS BACK BACON PACK SIZE: 2.27KG 5 5 TO USE WAYS In a hot pan, render the fat on 250g of bacon. Remove with a slotted spoon. Reduce the heat and fry three finely diced onions in the fat until soft and without colour. Return the bacon to the pan and add 200ml cider vinegar, 200g soft brown sugar and 200ml strong black coffee. Reduce the heat and cook until a jam-like consistency is reached. Store in sterilised jars. Bacon Jam 3 Bacon Vinaigrette Add two slices of finely diced bacon to a frying pan over a medium heat, cook until crisp, remove and set to one side. Add 1.5 tbsp seed mustard, 1 tbsp honey and one clove of garlic (chopped into a paste).

Add salt and pepper to taste and whisk together well. Add 30ml of cider vinegar to the pan so it will thicken when whisked in. Add the bacon bits if required and store in the fridge. Warm before using. 5 Bacon Powder Place your bacon off-cuts on a lined baking sheet and put in a low oven or hotplate overnight. When crisp and very dry, place in a blender to make your powder. Use to lightly dust fresh scallops and then pan fry or add to softened unsalted butter as a savoury alterative to normal butter. 2 Bacon Crisps Place thinly sliced bacon strips between two trays lined with silicon paper and bake at 180°C for six minutes.

Keep an eye on it and examine frequently. 1 Bacon Mayonnaise Render the fat from bacon and add to egg yolks and vinegar to make mayonnaise. 4 “Okay not quite summer yet, but we are getting that summer feeling with our events. The recent Country Range Student Chef Challenge went really well last month - great teams and a hard-fought competition.

We are looking at rewarding our members at the AGM early April, where we will also reselect the committee for a further year. New faces are always welcome to join the work that we do. Next month we have our second salon of the year, the Wessex, where For more on the Craft Guild, visit www.craftguildof or follow the Craft Guild of Chefs on Twitter at Craft_Guild ABOUT: CHRISTOPHER BASTEN Christopher Basten is head judge of the Country Range Student Chef Challenge, which is now in its 25th year, as well as the vice- president of the Craft Guild of Chefs. A classically trained chef, Chris has worked with the likes of John Burton-Race and Raymond Blanc, and is currently chef lecturer at Westminster Kingsway College in London responsible for teaching the culinary arts to students.

He is an active member of the culinary team and competed in the Culinary World Cup in Luxembourg in 2002, 2006, 2010 and the Culinary Olympics in Erfurt in 2000, 2004 and 2008, taking silver medals in each event. As Culinary Team Captain in 2007, he led the team that represented England at the Chef Ireland competition in Dublin, returning home with two gold medals. BACON we have 300+ chefs entering a various amount of competitions, still time to enter if you want!” Bacon is a firm favourite with carnivores, with the bacon butty ranking as one of the nation’s guilty culinary pleasures.

However this humble ingredient also has proven credentials for versatility, lending its salty flavours to enhance a wide range of dishes.

Here, the Craft Guild of Chefs’ Christopher Basten, who is also the head judge for the Country Range Student Chef Challenge, shares some more unusual applications for this beloved product… Bacon Jam and brie crostini ANDREW GREEN CRAFT GUILD OF CHEFS FIVE WAYS TO USE 33 APRIL 2019

Martin Willsher head of innovation, Soho Coffee Company I won the 2017 Sandwich Designer of the Year Grand Final with my St Clement’s Duck for which I used a lemon and thyme infused brioche bun as the carrier and complemented the duck with a St Clement’s marmalade (orange, lemon and shallot) with an apricot and thyme granola. For me that’s the beauty of a sandwich. It can be basic- Bacon has overtaken chicken as the most popular filling in commercially made sandwiches – but traditional fillings are gradually losing thier dominance, as consumers look for new and more exciting options. The global larder offers a bounty of thrilling ingredients and the sandwich market has responded accordingly in line with the latest food trends.

Here several inventive chefs share their suggestions for brilliant butties, with recommendations for perfect carriers and accompaniments. Upper crust done-beautifully, like cheese and ham, or you can use ingredients that can really turn that sandwich into a five-star creation. Nick Willoughby Bayou Bar, Tooting At Bayou Bar, our new site in Tooting, our food offering focuses around high-quality New Orleans Po Boy sandwiches. Originally getting its name from French bread with scraps of meat and gravy given by restaurants to the poor on the picket line during the 1920s Tram strike in New Orleans, Po Boys have evolved into delicious sandwiches packed full of creole cajun flavour.

With options like blackened shrimp, roast beef brisket or even Buffalo fried cauliflower for our vegetarian customers, they are far cry from the more traditional concept but perfect for our market bar setting and cooking on our Green Egg BBQ just takes it to the next level.

Lorraine Duthie Lettuce Eat Healthy Sandwich, Soup & Salad Bar, Peterhead, Aberdeenshire There are no rules that say sandwiches have to be savoury. We created a sweet sandwich for last year’s Sammies Awards in the Sandwich Designer of the Year competition. We used a New York Bakery Croll which is roll/croissant hybrid and filled it with delicious sweet flavours including a whisky-infused cream giving it a very authentic taste of our region here in Scotland. The beauty of a sandwich is it can be sweet. It can be savoury. Whatever you choose to put between those layers of bread can totally transform the essence of that sandwich.

We made it through to the Sandwich Designer Final with our sandwich. Ours was the only sweet sandwich and the judges were really impressed with the innovation, moving away from the traditional savoury sandwich. Jams and chutneys work as a really tasty addition to perk up the most basic sandwich. Why not try sweet candied jalapeños with salty halloumi?

Why not try? Lemon and thyme infused brioche bun, with duck, St Clement’s marmalade (orange, lemon and shallot) and an apricot and thyme granola. Beetroot bagel with spelt, black sesame, avocado, radicchio, egg, sakura curry, green peppers and fresh cheese THE MELTING POT 34 APRIL 2019

Paul Hunt executive chef at frozen food distributor Central Foods Wraps are a great carrier for a world of flavours. Using flavoured wraps will boost visual appeal and, as well as being eye-catching on any display shelf, can also boost the nutritional value of what you’re serving.

Wraps flavoured by vegetables such as spinach, pumpkin and beetroot are all available. Opt for vegan and vegetarian friendly products, as this gives flexibility to create filled wraps that are suitable for both meat eaters and those looking for plant- based options. And pack with a range of tasty fillings to devise mouth-watering wraps for eat in or take away to keep customers coming back for more. Ben Bartlett celebrity chef and brand ambassador for Lion sauces, from AAK Foodservice Those in the South Asian jackfruit industry must wonder what’s hit them, as this hitherto little-known fruit suddenly crops up on menus throughout the western world.

There’s no doubt it’s popular with those looking for a vegan alternative to pulled pork, as it’s a great carrier for sweet and sticky BBQ sauces. Slow cook it until its fibres separate, add crushed beans or lentils for a vital protein boost, mix generously with maple and bourbon BBQ sauce, and serve in a wrap, roll or bun with lettuce, tomato, and fresh crunchy slaw made with Lion Premium Vegan Mayo.

Fergus Martin executive development chef, Major International With new products coming onto the market all the time, there are a number of ways to create interesting and on trend fillings for your plant-based offer. Soya curls are a fantastic plant-protein to use in vegan and vegetarian fillings as they take on flavour in the same way meat does and can be marinated in a range of on-trend flavours. You could try a classic combination like Barbecue and Piri Piri or give your filling a North African twist by using the Major Moroccan Mari Base and adding cous cous. Joanne Davis catering manager at Ardingly College in Mid Sussex We make packed lunches for pupils who are going out on school trips and their teachers take orders in advance for what each pupil would like.

They have a choice of bread and fillings, and their overwhelming favourite is chicken, bacon and mayonnaise. They’re not keen on cheese and tomato, but cheese and marmite is a big hit, and they can’t get enough of tuna mayonnaise with cucumber. Around 30% of our pupils don’t like butter on their sandwiches and our toddlers want very plain sandwiches, so they get brown bread with plain cheese, ham or tuna – and definitely no salad! Richard Fletcher cook at St Michael’s Hospice in Hereford Made with fresh local ingredients, a sandwich can provide our patients with all the nutrition and calories they need.

People love the convenience of a sandwich, and a longtime favourite has been egg mayonnaise. Over the last year or two, more people are asking for vegetarian options, so we are creating tasty snacks with ingredients like spinach, falafel, kale and mixed leaves. Also, adding fresh herbs to a sandwich helps stimulate tastebuds and can help patients regain their appetite. Finally, with friends and families travelling long distances to visit loved ones, it's always important that we have the facilities to provide sandwiches at any time of day or night.

Rump steak sandwich with harissa sauce Onion bhaji, supreme chicken tikka stuffed naan bread with lime pickle Angharad Underwoodowner of The Preservation Society, which produces chutneys, pickles and preserves One of our favourite sandwiches is a modern twist on the traditional cheese and pickle with halloumi and candied jalapeños on a toasted bagel. The salt of the halloumi works brilliantly with the sweet kick from the candied jalapeños and add a rainbow salad and roasted peppers to give a crunch to the texture. We’ve seen a huge increase in sales for our jams and chutneys as they work as a really tasty addition to perk up the most basic sandwich.

Ollie Bragg roving chef at Vegetarian for Life Instead of a classic BLT sandwich, make a TLT - tempeh, lettuce, and tomato. It’s not an original concept, but if each component is packed with flavour it’s a real winner. Add grilled tempeh alongside oven-roasted cherry tomatoes, some shredded lettuce and a generous slather of vegan mayo with some avocado on thick slices of sourdough bread. Or if you fancy something a little bit spicier, then the Vietnamese classic is definitely one packed with flavour. For a spicy option toast a long bread baton, such as a baguette, add pickled veggies (best done the night before), coriander and fresh chilli, some deliciously marinated tofu and you have a delicious vegan Banh Mi Sandwich.

Vietnamese Banh Mi with pâté and egg THE MELTING POT 35 APRIL 2019

Source: MCA eating out panel, soft drinks incidence in the workplace, YE Mar 18 & CGA brand index, total contract catering volume 52we 31.03.18. IDEAL SOLUTION FOR INCLUSION IN MEAL DEALS

The Leading Independent Foodservice Brand On the Range Beef brisket is one of the cheaper cuts of meat available, but it needn’t be the pauper at the table. With a bit of TLC, it can provide the protein base for a range of delicious dishes. In the UK it’s most commonly found in casseroles, but on the other side of the Pond it’s often associated with barbecues and smoking – a method which has been met with much success at Chopbloc, a rustic grill restaurant in Chelmsford, Essex.

Head chef Antonio Lopez explains: “It’s one of our bestsellers and we get through around 20kg of brisket in just over a week! The smokiness of the rub and the tenderness of the meat, which is cooked for 19 hours, work together perfectly. I use the Country Range spices for the rub because they have a really distinctive flavour and are so consistent, which is important when it’s a regular dish on the menu. You can’t have it tasting differently every time!

“The addition of pomegranate seeds helps to cleanse the palate and the dish really appeals to the healthy eating trend, because all of the fat has melted away so you are just left with pure meat.” METHOD FOR THE BAGUETTES 1. Mix the flour and yeast in medium, deep bowl. Add 200ml warm water and stir to a very thick batter. Cover with cling film let rise for 1 hour in a warm, draft-free place until double in size. 2. Combine the flour, remaining yeast and the salt in a large mixing bowl. Add another 1200ml warm water to the poolish, then pour into the flour and mix to make a very wet, sloppy dough.

Let this sit overnight after which time the batter will have doubled in size.

3. The dough will still be wet - possibly much wetter than you’re used to, but this is important for a delicious loaf. 4. Either knead by hand for 10 minutes or in mixer with a dough hook for 5-8 minutes, until the dough firms up and becomes smooth and elastic. It will feel sticky but have shape and spring. FOR THE BRISKET 1. Mix all the spices together and cover the brisket thoroughly with this mix. 2. We use a smoker at 90° for 19 hours, cooked very slowly. Alternatively you can use a conventional oven at 90°C also for 19 hours. The resulting meat will be tender but not smoked.


Once the brisket is cooked, let it rest for 45 minutes then cut 100g portions. 4. For the final product serve the houmous and olive oil first, on top of this the brisket portion and on the brisket add the pomegranate seeds, finally a 60g slice of baguette on the side. INGREDIENTS ANTONIO LOPEZ SERVES 10 100g brisket 60g houmous 20ml olive oil 30g pomegranate seeds FOR THE BREAD (FOR 5 X 400G BAGUETTES) 2kg plain flour 200ml olive oil 700ml pasteurised egg yolk 18g table salt 1200ml soda or tap water 6 yeast sachets FOR THE RUB (FOR A 2KG BRISKET) 3g Chinese Five Spice 40g cornflour 10g Country Range Smoked Paprika 3g Country Range Cracked Black Pepper 7g Country Range Garlic Powder 12g table salt 40g brown sugar Smoked brisket ON THE RANGE 37 APRIL 2019

Tilda Celebrates Mary’s Meals Milestone Since announcing their partnership in July, Tilda Foodservice has donated a staggering 36,700 meals to the school-feeding charity, Mary’s Meals which provides life-changing daily meals to impoverished schoolchildren around the world. The six-month milestone was celebrated at Tilda’s headquarters in Rainham, where they were joined by Gerrard McMahon, Fundraising Co-Ordinator at Mary’s Meals to mark the substantial donation. The dedicated day saw the Tilda Foodservice team serve up a Mary’s Meals inspired dish to its 200 employees. With all donations going to the charity, the event raised a further £400 to help transform the lives of children across the globe.

Speaking of the milestone Annette Coggins, Head of Foodservice, Tilda UK says: “Everyone at Tilda is over the moon with the number of meals that have been donated in these six short months. This is only the beginning, and we’re excited to announce that we will be expanding our meal pledge to include Tilda Wholegrain Brown Rice, Tilda Brown Basmati, as well as Tilda Brown & White. So, there’s now even more ways for UK caterers to offer wholesome and nutritious meals to their customers and help children across the globe receive the vital nutrients they need to succeed in school.” Mary’s Meals feeds 1,425,013 children every school day, across five continents, in 18 countries, attracting them into the classroom to receive an education, which could be their route out of poverty.

Speaking at the event, Gerrard McMahon, Mary’s Meals said: ‘‘We are very excited about our partnership with Tilda and grateful for its support, which is bringing hope and joy to chronically hungry children and their communities. There are currently 61 million children around the world who can’t go to school because they have to forage, beg or work to get food to survive. Support like Tilda’s is so important because we want to reach the next hungry child whose life can be changed by Mary’s Meals.” Tilda Foodservice will donate 7p from the sale of every 5kg bag of Brown & White, Tilda Brown Basmati, as well as Tilda Wholegrain Brown Rice – the cost of a typical portion of rice in the UK to caterers and what’s needed to provide a hungry child with a school meal through Mary’s Meals.

Visit for more information. @TildaChef TildaRice Support like Tilda’s is so important

To celebrate the launch of the new Gelato Concerto ice cream collection, Suncream Ice Cream is offering five lucky readers the chance to win a fabulous point of sale merchandising pack worth £80. Comprising an eye-catching and sturdy branded pavement stand, a magnetic wall board, a display flag and a window sticker, this collection of POS material will help attract consumer attention and highlight the fact that you’re selling this exciting new range. Made with fresh double cream for an exceptionally smooth, thick and creamy taste, and generous amounts of all-natural inclusions, the Gelato Concerto flavours include Bourbon Vanilla, Sea Salted Caramel, Double Chocolate, After Dinner Mint, Candy Floss Bubblegum and Strawberries & Cream.

For your chance to win, send an email titled ‘Gelato Concerto’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@

ASUS Chromebook Flip C101PA, 4GB RAM, 16GB eMMC Flash, 10.1” Touch Screen, Silver Flip into action with this portable Chromebook which transforms from laptop to tablet in a flash. The perfect gadget on the go for busy caterers, the Flip C101 is ultra thin and lightweight, making it exceptionally portable, and is fitted with a 360-degree hinge system for quick transformation from laptop to tablet to go from work to presentation mode. The C101’s 178-degree wide viewing angle means you don’t have to sit right in the centre to get the best picture. A side-on view will offer similar results, making it perfect for sharing content with a group.

It also includes an HD camera and HD display, perfect for watching videos after a busy shift. So whether it’s for work or play – or a combination of the two - this piece of tech is the perfect solution.

We’ve got a Chromebook Flip up for grabs, so for your chance to win, send an email titled ‘Chromebook Flip’, along with your name, contact details and the name of your Country Range Group wholesaler, to Flipping fabulous WIN ASUS Chromebook Flip C101PA Our Signature Dish author, soap and reality TV star Gemma Atkinson is on a mission to empower women to feel good about their bodies. Her new book ‘The Ultimate Body Plan’ (Harper Thorsons, £16.99) features recipes and workouts to help you achieve your body beautiful. We’re giving away three copies of the book so, for your chance to win, send an email titled ‘The Ultimate Body Plan’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@

As this issue of Stir it up is about all things sandwich-related, we’re pressing ahead with giving away the perfect prize.

One lucky Country Clubber will get their mitts on this Cuisinart 2 in 1 Grill and Sandwich Maker to guarantee pristine paninis every time. Pressing Situa tion Featuring extra large sandwich plates with deep pockets, which are also suitable for calzone, french toast, omelettes and pastries, and a locking handle for sandwich mode, your handheld snacks never looked so good. The grill plates can also be used for perfectly grilled, succulent meats, fish or vegetables. To enter, send an email titled ‘Cuisinart sandwich maker’, along with your name, contact details and the name of your Country Range Group wholesaler, to

WIN Cuisinart 2 in 1 Grill and Sandwich Maker WIN ‘The Ultimate Body Plan’ Body beautiful Hit the right note WIN A fabulous point of sale pack Closing date for all competitions: 31st March 2019. All winners will be notified by 30th April 2019. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: 39 APRIL 2019 COUNTRY CLUB

Especially in a country like the UK where we’re perceived to get a lot of rain. However, poor water management, including inefficient use, improperly maintained equipment, poor staff practices, sewer blockages and leakages, can cost foodservice significant sums. It can also contribute to water scarcity. In response, Footprint and Meiko have launched the latest Footprint Intelligence industry report, ‘Why Care About Water? A Guide to Responsible Water Use in Foodservice’. THE FACTS  Water UK reports there are approximately 366,000 sewer blockages every year - up to 70% of which are caused by FFOG (food, fats, oils and grease)  The UN predicts that global demand for fresh water will exceed supply by 40% in 2030  Despite its reputation, the UK has less rainfall per person than Northern Europe, and London is drier than Istanbul  According to the Environment Agency, people in England will face shortages by 2050 unless we start using water wisely Responsible water use in foodservice Water is a valuable and increasingly scarce resource, which is all too easy to take for granted.

OF THE UK’S WATER FOOTPRINT IS RELATED TO FOOD PRODUCTION 69% THE GREEN GAUGE 40 APRIL 2019 THE SOLUTIONS Business in the Community calculates that savings of 30-50% can be achieved by investing in no-cost and low-cost water interventions.

Measures such as water-saving products, infrared technology and staff training can help foodservice outlets save an average of £1,068 per year. To read the full report visit : editor_upload/ 2017/Meiko_Why_Care_About_Water _Web_Lo_Res.pdf OPERATOR ACTION PLAN 1 Find out how much water you use 2 Focus on FFOG 3 Engage your staff 4  Address the common hotspots to detect water weakness 5 Evaluate cleaning systems and processes 6 Demand specs from equipment suppliers 7  Save tax with efficient installations and retrofitting 8  Investigate exposure to water risks in your supply chain Responsible water use in foodservice 5654421_Philadelphia Stir it Up 2019 Half Page Advert_V2.indd 1 22/02/2019 14:11

TheMarketplace Keeping you up-to-date on new products and services within the foodservice industry Eco friendly launches DRESS FOR DINNER WIN TILDA RICE AND £50 LOVE2SHOP VOUCHERS >> Swantex has unveiled a range of Green Products which have been specially sourced to help protect and promote the environment. Made from FSC certified paper or wood, the range includes paper straws, which are 100% compostable and vegan friendly. Also available are a range of wooden cutlery, stirrers, individually wrapped toothpicks and skewers, which are all 100% compostable. >> Heinz have launched a new range of salad dressings, all of which are gluten free.

Available in six modern flavours including Caesar, Balsamic, Vinaigrette, Honey Mustard and two exciting innovative flavours Lemon and Herb, and Forest Fruits. The ambient dressings are available in 800ml squeezy bottles and are simple to use both in back of house kitchens and front of house salad bars. >> To celebrate the extension of its hugely successful Mary’s Meals partnership, Tilda Foodservice is giving one lucky Stir It Up reader the chance to win £50 of Love2Shop vouchers. The winner – along with four runners up – will also win 5Kg bags of Tilda Wholegrain Brown Rice, Tilda Brown Basmati and Tilda Brown & White for their kitchens.

Since pledging to donate a meal to Mary’s Meals for every 5kg bag of Tilda Brown & White sold, Tilda has donated a staggering 36,700 meals to the school-feeding charity, which provides life-changing daily meals to impoverished schoolchildren around the world.

From April, Tilda will be extending its meal pledge to also include Tilda Wholegrain Brown Rice and Tilda Brown Basmati. For a chance to win email laurad@ jellybeancreative. by 31st May 2019. >> Fine food specialist Cooks&Co has launched duty free cooking wines into foodservice. The partially de-alcoholised offerings are made by cooking red and white wines using a unique process of low temperature heating and vacuum distillation that reduces the alcoholic content without compromising the taste. The result is two high quality and reduced alcohol cooking wines with ABVs of around 0.8%.

White wine or red wine is then added to increase the alcoholic content to just under 1.2%, along with salt and natural flavouring compounds, plus a preservative to ensure a shelf-life of two years. >> In light of the market growth for gluten free, vegan and vegetarian products, Pan’Artisan has added gluten free dough pucks to its FreeFrom range of pizza bases.

The pucks are supplied frozen and, once thawed, can be shaped or rolled to your desired size and shape to create various menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and street food carriers. In addition, the company has developed a vegan, gluten free naan dough puck - a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. Two new gluten free pizza bases complete the range.

• The dough pucks are available in 240g and 150g weights • Gluten free vegan naan dough puck 150g • Gluten free bases in 9” and 11” sizes Pan’Artisan announces new gluten free additions >> The iconic Wagon Wheel has been a lunchbox favourite for generations.

With its epic sense of adventure, Wagon Wheels are loved by kids and grown-ups alike. Original Wagon Wheels are now available in 24 x 36g single serve counter display units for consumers looking for a big snack on the go. DRIVING SUCCESS DUTY FREE COOKING WINE 41 APRIL 2019 THE MARKETPLACE Brand Stats • Brand in huge growth • £18.6million (RSV) Retail Sales Value +8.6% YOY (*Nielsen Kantar Combined Dec 18) • Top 10 biscuit in a recent poll of nation’s favourite biscuits • Bought by almost 1 in 5 UK households • Wagon Wheels 88% prompted brand awareness • Consumer over indexes in 40+ male

Tequila is generally seen as a fun drink probably due to the fact that it is mostly drunk as a shot. However, in the last few years things have started to change due to the availabilty of higher quality products and the setting up of official standards of production back in 1993. Also tequila does not come with a worm - that is Mezcal, another Mexican agave spirit which we’ll cover another time. RAISE RAISE •  50ml Blanco Tequila infused with chilli • 20ml fresh lime juice • 15ml Ancho Reyes • 10ml elderflower cordial • 2.5 slices of cucumber Muddle the cucumber then shake all ingredients.

Garnish with a rim of salt and a slice of cucumber sprinkled with crispy onion, sumac and pepper TEMPTING TEQUILA >> TEQUILA IS A DISTILLED SPIRIT MADE FROM COOKED AGAVE, A PLANT WHICH IS SIMILAR IN LOOK TO A CACTUS.

To be called tequila the liquid needs be made at least 51% from the blue agave with the rest coming from sugar. These are called Tequila Mixtos. The tequilas produced from 100% blue agave are generally of higher quality. Tequila can only be produced in five Mexican states: Jalisco, Nayarit, Luca Cordiglieri, of the UK Bartender’s Guild Michoacan, Guanajuato and Tamaulipas. Some agave is grown at 2,000 metres in the highland resulting in bigger pinas and is generally a fruitier and sweeter spirit while, in the lowlands, the agave is grown at 1,200 to 1,600 metres, resulting in smaller agaves giving a more herbaceous flavour to the final product.

There are four categories of tequila: Blanco or Plata: It’s white and unaged, bottled or stored immediately after distillation, or it’s aged less than two months in stainless steel or neutral oak barrels Reposado (meaning ‘rested’): Aged in oak barrels between a minimum of two months and a maximum of less than year Añejo (meaning ‘aged or vintage’): Aged in small oak barrels for a minimum of one year, but less than three years Extra Añejo (meaning ‘extra aged or ultra aged’): Aged for a minimum of three years in oak barrels. This is a relatively new classification as it was established in March 2006.

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>> It’s every hospitality business owner’s worst nightmare: an aggressive customer, a disgruntled employee or an extremist walks into a venue and begins attacking staff and members of the public. In security risk management, we refer to this type of event as a ‘marauding’ attack and everyone who puts staff in venues accessible to the public has likely considered how they would handle such an event. The threat of such an attack can feel unpredictable, uncontrollable and hard to mitigate. The usual responses (barriers, checks, security officers) can feel clumsy and blunt.

However, with a different mindset, there are several more thoughtful ways you can also address this risk. Here are three examples: While ‘big bang’ attacks, like a terrorist event, capture our imaginations, business owners have a responsibility to ensure critical incidents don’t result from a disgruntled or harassed employee taking matters into their own hands. Responses to the ‘insider threat’ are largely focused on cyber security where an individual’s access can cause disproportionate damage to an organisation. But there is a risk of physical attack too. Successful organisations invest in mechanisms to know if their staff are being exploited, bullied, harassed or abused - known as safeguarding.

In industries with itinerant or potentially vulnerable employees, such as hospitality, effective safeguarding can mitigate or prevent a range of harm and risk, including the high -end risk of retaliation. These sorts of attacks can feel difficult to predict, but there are some actions you can take to better understand the likelihood of an attack. Your security teams can be kept up-to-date on the current threat environment. Government websites, such as or NaCTSO in the UK, alongside tailored threat assessments and in-house research will allow you to consider whether your organisation, its location, specific events or conferences you host might increase the risk.

Wherever you operate in the world you need to understand the local security environment specific to your business.

1. Gain insight Every business should be managing risk through a professional risk register and crisis management plan. These integral security systems need to be underpinned by professional training and practice for all staff, or they are simply policies on a shelf. For many businesses, safety and security management is consolidated at the top of the organisation. Managers are the people who are trained in, and daily considering, safety and security. Employees – attendants, receptionists, hosts, chefs – are trained only in the task delivery aspects of their job. However, an organisation’s security is only as strong as its weakest link.

If employees aren’t aware of how their individual safety and security actions contribute to the overall security of their colleagues and the organisation -and if they haven’t had the opportunity to practice these skills, then the organisation is highly vulnerable. 2. Collaborate 3. Don’t be the problem By Kelsey Hoppe, CEO Safer Edge, a risk advisory consultancy which works with NGOs, academia, government departments and the private sector, providing training and security advice in the UK and internationally Effective safeguarding can mitigate or prevent a range of harm and risk PREPARING FOR THE WORST For more information and practical advice on how to protect your business contact: ADVICE FROM THE EXPERTS 45 APRIL 2019

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CHEF® SIGNATURE Gastrique Varenr. 12360067 TO FIND OUT MORE VISIT NESTLEPROFESSIONAL.CO.UK/CHEF OR CALL 0800 745 845 CHEF® SIGNATURE is designed to make creating consistent and on trend dishes easy, at a fraction of the time and cost with minimal complications. With intense flavours and scratch made quality, they make a perfect base or finish to your own creation. CREATIVITY Create dishes that are unique to you and your menu.

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48 MARCH 2019 FOOD & INDUSTRY NEWS Food&industrynews >> As part of its mission to develop and nurture the future stars of the culinary world, the Craft Guild of Chefs has launched its annual appeal for candidates to enter the Graduate Awards.

Launched in 2002, the Guild has seen 69 chefs pass the Graduate Award with former achievers going on to win the Young National Chef of the Year, The Roux Scholarship and the National Chef of the Year. There are two examinations – a Kitchen and a Pastry award - aimed at chefs aged 23 and under.

Successful chefs will undertake a series of practical challenges, whilst also completing a formal paper examination, and must impress some of the most well-respected chefs in the industry to achieve the 85% pass mark, including chair of examiners Russell Bateman and pastry chief examiner Will Torrent. To enter the Graduate Awards 2019, chefs should complete the entry form at as soon as possible. Entries close on April 26. >> CESA has published a new guide to provide industry insight into the tens of thousands of working appliances which are thrown away every year.

Its Guide to Decommissioned Catering Equipment also addresses how to tackle the problem.

John Whitehouse, chair of CESA, says: “We’re not suggesting that operators shouldn’t buy new equipment to replace old – often changing menus, refurbishment or upgrades mean that old appliances simply aren’t up to the job. However, scrapping isn’t the only answer.” The guide is available to download for free from the Info Hub at >> Gold medallist chef Nick Davies has been appointed the new manager of Culinary Team Wales. Davies, who works as a culinary craft trainer with Cambrian Training, will manage the globe-trotting team of chefs, having previously been a team member and captain.

Appeal to put young chefs in the spotlight CESA launches Guide to Decommissioned Catering Equipment NEW MANAGER FOR WALES SCRAPPING ISN’T THE ONLY ANSWER. There are two examinations - a Kitchen and a Pastry award - aimed at chefs aged 23 and under. “ “ Connect with us @RadnorPlus #morethanwater

Food&industrynews >> Dylan Hodgson from RAF Marham has been crowned Tilda Young Chef of Year at the prestigious Salon Culinaire. In partnership with the Craft Guild of Chefs, the new UK junior champion impressed the judges with his Thai Spice Pineapple Rice made using Tilda Basmati Rice, pineapple, coconut cream, edamame and cashews.

>> Meat consumption needs to be reduced to just 7g a day in order to save the planet and reduce premature deaths, according to a report. To protect the wellbeing of future generations, there needs to be a ‘drastic’ reduction in the consumption of meat, poultry and eggs, says the EAT-Lancet Commission, which consists of 37 world- leading scientists from 16 countries working to reach a scientific consensus that defines an healthy and sustainable diet. 7g of meat a day would be the equivalent to a meatball, a small bite of hamburger, or less than half a rasher of bacon. The diet aims to prevent 11 million early deaths per year by 2050.

>> Consumers are planning to spend less in restaurants, takeaways and clothing retailers this year, according to the latest research from Paymentsense. The study reveals that over half (56%) of UK consumers are planning or considering cutting their spending over the coming year. Survey respondents expect to save an average of £131 a month, or £1572 over 2019. The study revealed that UK shoppers plan to achieve these household cost savings by cutting back on eating out (35%), ordering takeaway food (33%), and going to pubs or bars (23%).

Young Chef is flying high DIET GENERATED TO HELP ‘SAVE THE PLANET’ Consumers to change hospitality spending habits during 2019 The street food inspired vegan dish, delivered a fusion of flavours which wowed the Salon team and earned Dylan a gold medal – the first ever gold awarded in the history of the Tilda competition. Survey respondents expect to save an average of £131 a month • Tel 01584 811137 ••• New products for 2019 The perfect range of toppings, inclusions and decorations for your all year round and seasonal launches!

Bring your hot chocolates, mochas, milk shakes, desserts, cakes and coffees to life with a little magic with our New Additions range.

Shake, Sprinkle and Stir... some colour, texture and flavour with whatever topping you choose and add value and a little fun to your drinks, cakes and desserts. Salted Caramel Fudge • Belgian Dark Chocolate Curls Mallows • Cinnamon Crunch • Jazzies • Honeycomb • Three Colour Chocolate Crispies Pink Glimmer Sugar Gold and Bronze Crunch 49 APRIL 2019 FOOD & INDUSTRY NEWS

INSPIRATIONAL RECIPE IDEAS forAprilmenus Resplendent roasts 1 This Nduja glazed chicken with charcoal tomatoes, pickled radicchio and pumpkin and sage mash features on the new Riverside Roasts menu at Battersea restaurant Fiume! Brunch off the Boat 2 Diners at New Street Warehouse’s Fish Market can customise their seafood with London’s ultimate seafood brunch complete with an oyster and Bloody Mary station. Chow down 3 This Irish Seafood Chowder is great for Allergy Awareness Week as it’s made with lactose-free cream alternative Millac Gold Single, a lactose-free alternative. Full recipe at

Allergy awareness 4 Anna Hansen’s Basmati and wild rice salad includes saffron cauliflower, honey-roast pears and kale crisps and is a good option for food allergy sufferers. For the full recipe visit: recipes/basmati-wild-rice-salad/. Courtesy of Brilliant bulgogi 5 This marinated beef barbecue bulgogi offers a delicious taste of Korean cuisine at the M Victoria in London. Roaring success 6 Celebrate World Health Day with this vegan superfood salad from Lion Sauces topped with punchy Cajun and tomato dressing and creamy vegan mayo.

Colour therapy 7 Chotto Matte in Soho offers a Chromotherapy Menu to lift spirits using the healing power of different colours and mood-elevating ingredients with dishes such as this Rainbow Bowl. Send your Food for Thought ideas to 1 2 4 6 5 3 5 7 FOOD FOR THOUGHT 51 APRIL 2019